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Dampfwurst are German sausages made from beef and pork (lean pork, pork fat and pork lung.) They may also contain up to 10% connective tissue.

They are less expensive than most other sausages in Germany. They can be used for Currywurst (as they sometimes are in Berlin), or served with mustard and bread.

To make them, the meat is finely diced. Spices and Nitrite pickling salt added, along with ice, then the mixture is stuffed into intestine casings about 1 1/2 inches (3 1/2 cm) wide.

The sausages are then hot smoked by the maker.

Cooking Tips
To serve, simmer in hot water.

Language Notes
In German, "Dampf" means "steam"; "wurst" means "sausage".

Also called:

See Also:

Currywurst

Other entries for: Sausages

Aberdeen Sausage, Andouille Sausage, Andouillette, Baloney, Boudin Blanc à l’Oignon, Boudin Blanc Creole, Boudin Blanc, Boudin Vert, Bratwurst Sausage, Braunsweiger, Caña de Lomo, Chaurice, Chipolatas, Chorizo (Mexican), Chorizo (Spanish), Chouriço Sausage, Cumberland Sausage, Dampfwurst Sausages, Deerfoot Sausages, Glamorgan Sausages, Haslet, Krakauer Sausages, Lincolnshire Sausage, Linguiça, Lorne Sausage, Lucanicae, Luganega Sausage, Medisterpolse Sausage, Merguez Sausage, Morcón, Pan Sausage, Potato Korv, Rag Sausage, Sausagemeat, Sausages, Teewurst, Texas Hot Gut Sausages, Thuringia Bratwurst, Tube Sausage, Weißwürste, White Hots, Wieners, Zwyczajna Sausage, Zywiecka Sausage

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sheep, Steak, Veal, Venison, Yak